HORSERADISH PORK CHOPS
Pork chops with a creamy horseradish topping. Delicious and easy but not low fat. We always serve with wild rice and green beans on the side.
Provided by Kim Playfair
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
- Bake in the preheated oven until the chops are tender, about 45 minutes.
Nutrition Facts : Calories 331 calories, Carbohydrate 6.5 g, Cholesterol 111.9 mg, Fat 18.8 g, Fiber 0.8 g, Protein 32.4 g, SaturatedFat 9.7 g, Sodium 228.7 mg, Sugar 1.6 g
BAKED PORK CHOPS AND APPLES
I found this in a pamphlet from the orchard (about Maryland apple orchards) a few years ago when we were picking apples. It is one of the tastiest things I have ever made!
Provided by ladypit
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel, core, and slice the apples.
- Preheat the oven to 350 degrees.
- Melt the butter in a skillet.
- Brown the pork chops on both sides in the butter.
- Grease (or spray) a large baking dish.
- Put the apple slices in the bottom of the dish.
- Mix the brown sugar and cinnamon.
- Sprinkle the cinnamon and sugar over the apples.
- Place the pork chops on top of the apples.
- Cover with foil and bake for 1 and 1/2 hours.
Nutrition Facts : Calories 470.7, Fat 22, SaturatedFat 8.4, Cholesterol 147.5, Sodium 147.1, Carbohydrate 25.9, Fiber 3, Sugar 21.5, Protein 41.6
PAN-ROASTED PORK CHOPS WITH APPLE FRITTERS
The recipe takes a little planning. You want to brine the pork chops for a day or two before you set out to cook. This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog. (If you have access to a pig raised on acorns and herbs, feel free to cut corners.) Chef Josh Cohen toasts the spices he uses in his brining liquid before incorporating them. This is very much to the good of the chops and is worth the few extra moments it requires.
Provided by Sam Sifton
Categories dinner, main course
Time P2DT1h
Yield Serves 4
Number Of Ingredients 28
Steps:
- In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt. Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.
- To pan-roast the pork chops, preheat oven to 375. Remove chops from brine, and pat dry with paper towel. Season the meat aggressively with freshly ground black pepper and a little salt. Set a large sauté pan that will fit in the oven over medium-high heat. Add the oil, and when it is shimmering, place the chops in the pan. Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes. (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.) Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.
- Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. Cook for approximately 3 minutes, then add the brandy. Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. Remove the sauce from the heat, and whisk in the mustard and the horseradish.
- For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat. Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry. Whisk together the egg and the seltzer until frothy, then gently mix in the flours. Put the oil in a large pan set over medium-high heat. When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.
- Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top. The usual accompaniment is potato-and-horseradish pierogies sautéed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.
PORK CHOPS WITH HORSERADISH APPLES
Provided by Andrea Albin
Categories Quick & Easy Low Cal High Fiber Father's Day Dinner Horseradish Apple Pork Chop Fall Healthy Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chops, turning once, until browned and cooked through, about 8 minutes. Transfer to a plate and keep warm, loosely covered.
- Reduce heat to medium and add onion, apples, and 1/8 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add wine and water and simmer, covered, stirring occasionally, until apples are tender but not falling apart, about 12 minutes. Stir in horseradish, chives, and meat juices from plate. Season with salt and pepper. Serve chops with sauce.
HORSERADISH PORK CHOPS
Pork chops with a creamy horseradish topping. Delicious and easy but not low fat. We always serve with wild rice and green beans on the side.
Provided by Kim Playfair
Categories Boneless Pork Chops
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
- Bake in the preheated oven until the chops are tender, about 45 minutes.
Nutrition Facts : Calories 331 calories, Carbohydrate 6.5 g, Cholesterol 111.9 mg, Fat 18.8 g, Fiber 0.8 g, Protein 32.4 g, SaturatedFat 9.7 g, Sodium 228.7 mg, Sugar 1.6 g
PORK CHOPS WITH MUSHROOMS AND A MILD HORSERADISH SAUCE
Excellent pork dish suitable for company. Very easy to prepare and you'll love the sauce. Don't remember where the recipe came from, I've made it many times through the years.
Provided by Sauce Lover
Categories Pork
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Remove any extra fat from chops and season with salt and pepper.
- Dredge chops in flour, covering both sides.
- Dip floured chops first into beaten eggs and then into the breadcrumbs.
- Place oil in ovenproof skillet over medium heat. When oil is hot,add chops and cook for 2 minutes on each side. Then place skillet in preheated oven for 10 minutes. Do not cover.
- Remove chops from skllet and keep warm.
- Add butter to skillet( do not clean out skillet first) and place on medium hot burner on stovetop. Add mushrooms and saute for 2 minutes.
- Add the flour and the horseradish and mix well.
- Add the chicken stock and cook for 2-3 minutes.
- Season to taste and serve with tomato wedges for garnish.
Nutrition Facts : Calories 858.8, Fat 42.7, SaturatedFat 14.4, Cholesterol 263.8, Sodium 604.8, Carbohydrate 68.4, Fiber 4, Sugar 5.9, Protein 48.5
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